Emerson doesn’t really care for chocolate. It’s mind blowing for someone who not only LIVES for the stuff but also the fact that she shares my DNA. How that clearly dominant gene bypassed her is baffling. Since my husband also isn’t a huge fan of chocolate the flip side to the situation is that anytime I make anything chocolate based- like brownies it means MORE FOR ME! And honestly, that’s definitely not a bad thing.
But in true fashion I wouldn’t make a batch of brownies for myself unless I was able to make them with my own signature Hungry Happy Mama twist, full of all the good stuff, gluten-free, refined sugar-free, packed with protein, and extra chocolatey of course!
Similar to my Grain-free Peanut Butter Muffins, these brownies are made from chickpeas making them heart healthy, full of fiber, protein, and plant-based. Oh and did I mention they’re made right in the blender so no fuss and minimal mess! Now I can only hope for your sake you’re the only chocolate lover in your family!
Author: The Hungry Happy Mama
Yields: 1 8×8 in pan
Prep time: 5 minutes
Bake time: 22-25 minutes
- 1 15oz can chickpeas, drained and rinsed
- 1/2 c almond butter (can sub peanut, cashew, or sunflower)
- 1/2 c maple syrup
- 1 tbsp coconut oil, melted
- 1 tsp vanilla extract
- 1/4 c fine ground almond flour
- 1/4 c cacao powder (unsweetened cocoa powder will also work)
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp sea salt
- 1/3 c mini chocolate chips + more for the top
- Preheat your oven to 350F. Lightly spray or line a 8×8 baking pan with parchment (I prefer the lining method- if you let a bit of extra paper hang over the edge you can easily lift out the brownies once done).
- Combine the chickpeas, almond butter, maple syrup, coconut oil, and vanilla extract in a blender or food processor (I love my Vitamix for recipes like these!) and pulse until smooth.
- Add in the almond flour, cacao powder, baking soda, baking powder, and sea salt. Pulse again until everything is well combined.
- You can transfer the batter to a mixing bowl or just fold the chocolate chips right in the blender (just don’t blend!).
- Pour the mixture into the prepared pan and smooth out with a spatula.
- Sprinkle some additional chocolate over the top and bake for 22-25 minutes until brownies are set in the middle.
- Allow them too cool in the pan completely before removing and slicing.
Storing: brownies will keep best in the fridge for up to 5 days in an airtight container.